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It has moderate lemon color and discreet aromas of bergamot, quince, lemon, peach, pear and white flowers.
Delicious mouth with medium body, crisp acidity and slightly mineral character.
Pairs very well with fried fish, seafood and chicken dishes with lemon sauce.
Place the mussels without water in a large saucepan or pan on a high heat and add plenty of pepper. Cook for about 5 minutes until they open. Throw away mussels that will remain closed. Pour in the wine and leave it for a 1 minute in the heat until the excess of liquids is reduced.
Drain the mussels and hold the liquid left in the pan. Place the mussels in a deep platter. Drain the liquors from the mussels and pass them through a cheesecloth and then put them in a small bowl. Add the parsley to the bowl, stir, pour the mixture over the mussels, and serve.
